Monday, March 2, 2009

The Boris Chronicles: Rye Not?

***Please excuse the terrible pun in the title. I blame genetics (Thanks, Dad).***

It's been a while since I gave an update on Boris. So far, he has been doing quite well. While he took a little time to really get going, but he has made some lovely bread so far. In particular, he made some fabulous Pain au Levain, a french style sourdough that I tried for the bread testing.

One of the main reasons I wanted to start a wild yeast starter was for rye bread. According to Peter Reinhart, rye needs high acidity to keep its enzymes from compromising the texture of the bread, and a wild yeast starter should do the trick. I don't know if Boris is sour enough, but I tried rye bread this past weekend and the bread turned out just fine. Here is the proof (another bad bread pun) from start to finish:

Ready to mix.

Before proofing (raising).


After proofing.


In the oven, a little crowded on my pizza stone.


Cooling, a little dark because I left the temp too high for too long.

Ready to eat, full of whole wheaty/rye-y goodness.

The bread turned out a little thin, but looking at the picture in the book reassured me that the bread was just as it should be. Thank you, Boris!

No comments: